Fettuccini Alfredo with Grilled Chicken

Cook linguine pasta according to package and drain.

While pasta is cooking, prepare the chicken. Heat a 12-inch skillet on the stove top and add 2-3 tablespoons olive oil. Salt and pepper chicken, cook and brown on both sides until cooked and juices run clear (about 10 minutes). You can also season with your favorite chicken seasoning as well. (Emeril’s Original Essence, McCormick, Coronado Seasoning or whatever you like). I cut my chicken breast pieces into smaller sections before grilling. Remove from skillet and place on a plate lined with a paper towel.

Start on the sauce by adding 2 Tablespoons of butter, onions, and garlic to a large pan. Cook 1 minute, Add cream, cook for 3 minutes until reduced a bit. Add cheese and parsley if using. Stir well, I use my wire whisk. Last add remaining 1 tablespoon of butter and stir until everything is combined. Add cooked pasta to the sauce, mix well. At this point you can add the chicken back into the sauce or place it on top of the fettuccini when you serve it. I prefer to add the grilled chicken on top of the pasta and garnish with extra shredded cheese.